Cinnamon meat with potatoes

Name: Cinnamon meat with potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Duck Breast; 6 TABLESPOONS Oil; 1/2 TEASPOON Cinnamon; 1 TABLESPOON Szechuan Pepper; 500 g Potatoes; 7-10 Tbsp Salt; 250 g Courgette; 250 g Sweet peas; 1 Branch of Asian basil; 6 TABLESPOONS Asian sauce (sweet-sour); 4 TABLESPOONS unsalted peanuts; 7-10 Tbsp Cinnamon sticks

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Duck Breast
6 TABLESPOONS Oil
1/2 TEASPOON Cinnamon
1 TABLESPOON Szechuan Pepper
500 g Potatoes
7-10 Tbsp Salt
250 g Courgette
250 g Sweet peas
1 Branch of Asian basil
6 TABLESPOONS Asian sauce (sweet-sour)
4 TABLESPOONS unsalted peanuts
7-10 Tbsp Cinnamon sticks

Directions

1
Wash the duck breast, dab dry and cut into thin slices. Mix oil with cinnamon and pepper. Place the duck breast inside, turn it and let it simmer covered for about 20 minutes. In the meantime peel, wash and dice the potatoes. Cook in boiling salted water for about 10 minutes, drain. Clean, wash and finely chop the zucchini and mangetouts. Wash and chop basil.
2
Heat up the wok. Stir-fry duck breast for 2 minutes, salt. Add potatoes, zucchini and sugar snap peas. Stir-fry for another 3 minutes. Stir in the Asian sauce and peanuts. Season to taste with salt and pepper. Also stir in basil and serve garnished with tender cinnamon sticks